Wild foods from the earth, forest, lakes and oceans are an easy convenient way to get nutrition from the wild elements of nature.
Sustainable Food from the Lakes
AFA bluegreen algae from Upper Klamath Lake in Oregon is grown in an ecosystem that supports recurrent growth in mass quantities. Within this lake's 594,000 acre feet of water, 200 million pounds of AFA are grown. Much of this is left creating a sediment that is nutrient rich on the floor of the lake. This helps the algae to regenerate. The rich minerals and nutrients that nourish this AFA also partly come from the volcanic soil in the Klamath basin. This algae is so sustainable in this environment that if all the algae were harvested it would only take a few days to regenerate itself. Since AFA bluegreen algae is a delicate, free swimming organism it takes special technology to harvest, cool, process and dry the algae without harming it or damaging the nutritional value or enzymatic activity. The entire process of harvesting, cooling, cleaning, water removal, freezing and storing using specialized equipment that respects this ecosystem takes less than 5 hours. The process used for harvesting is sustainable and ecologically sensitive to ensure minimal environmental impact and the highest purity standards in the natural foods industry. All this is done to prepare the AFA for sale as whole food supplements.
Sustainable Food from the Forests
From the forests come whole food products made with mushrooms organically grown from wild spores. Since 1928 when penicillin was developed from a fungus, scientists have been studying over 100,000 fungi species. The fruit of the fungi, mushrooms, have been found to have many properties that offer health benefits.
Sustainable Food from the Earth
Sprouts and grasses have been reported to provide more nutritional value than ungerminated grains. Studies also have indicated that vitamin C, iron and zinc from sprouted sources are absorbed more readily by the body. Phytonutrients, enzymes, calcium, magnesium, B vitamins, folate and fiber are also benefits of sprouts. Kale sprouts, red clover sprouts, wheat sprouts, and Dunaliella salina algae are combined to make this whole food sprouts product loaded with antioxidants that help protect the body cells from free radical damage.
Sustainable Food from the Oceans
Seaweeds and algae from the ocean also are wild foods with unique nutritional properties. Seaweed research became popular in the 1990s when scientists became curious as to why Asian populations that eat edible seaweeds like dulse, kelp, and bladderwrack live longer and have fewer chronic diseases than Westerners. This whole food seaweed and algae product combines dulse, kelp, fucoidan, Ecklonia cava, bladderwrack, Dunaliella salina, spirulina, chlorella and AFA bluegreen algae for a wide array of rich minerals and phytonutrients.
NSF Good Manufacturing Practice
Independent testing standards and product certification for dietary supplements were developed by NSF. Testing standards ensure that supplements have only what is listed on the product label and tests for any harmful contaminants. All the wild food products mentioned above are manufactured in an onsite NSF Good Practices registered facility and are USDA certified organic by Pro-Cert Organic Systems which is the number one food certifier in North America. Besides organic certification, products from this same company have certifications of Kosher, Halal, Vegan, Vegetarian and Paleo-Friendly.
Wild sustainable food doesn't have to be difficult to get. Super nutrition from nature all in convenient capsule form can give your body a wild food experience.
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